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“At JG Domestic, the menu is a carnival ride of smart, name-checked and geo-tagged dishes where place is given almost as much attention as product. The popcorn on the bar snacks board is not just organic, but Iowa organic. The carpaccio is not just wagyu, but comes from Strube Ranch in Pittsburg (Texas). The morels are from California, the Pekin duck from Pennsylvania, the fondue is made from Keswick Creamery cheese and the lobster cappuccino with butternut squash dumplings and vanilla emulsion is made from lobsters that hail from Maine and have traveled all the way down the coast just to form the base of your $14 cup of soup.

And it was worth the trip, totally. A lobster could do worse than to grow up to be a part of this soup, and considering the lack of locally-grown lobsters (difficult to come by unless one starts dropping traps into the shellfish tanks at the National Aquarium), and the fact that JG operates like a clearing house for all that’s green or bloody or delicious in the American foodshed, I’m not the least bit bothered by the number of miles those lobsters (and those morels, that corn) put on before arriving. But while I was frantically scraping up every mouthful of this stuff and wondering what kind of looks I’d get were I to dip my napkin into the dregs and squeeze the last drops onto my tongue, Big Night was definitely on my mind.”

From “Scoring the Good Stuff At… JG Domestic“